I have a Scottish ale that has been fermenting at 62 degrees for 13 days so far. I have never done a diacetyl rest before and have some questions. It is in a fermentation chamber with temperature control capabilities, both warm and cold.
#1. Is it necessary to do it, it's my understanding that ales don't need it.
#2. If needed when is the correct time to do it.
#3. Also how much to raise the temperature and for how long.
Planning on cold crashing when done.
Thanks in advance
Ramjet
#1. Is it necessary to do it, it's my understanding that ales don't need it.
#2. If needed when is the correct time to do it.
#3. Also how much to raise the temperature and for how long.
Planning on cold crashing when done.
Thanks in advance
Ramjet